Never skip your breakfast. Here are some simple recipes to try increase your appetite
Poached eggs with broccoli, tomatoes & wholemeal flatbread
Protein-packed eggs with antioxidant-rich broccoli make this a healthy and satisfying breakfast choice
PREP: 5 MINS COOK: 6 MINS
EASY LEVEL
SERVES 2
Ingredients
100g thin-stemmed broccoli, trimmed and halved
200g cherry tomatoes on the vine
4 medium free-range eggs (fridge cold)
2 wholemeal flatbreads
2 tsp mixed seeds (such as sunflower, pumpkin, sesame and linseed)
1 tsp cold-pressed rapeseed oil
good pinch of chilli flakes
Method
Boil the kettle. Heat oven to 120C/100C fan/gas 1/2 and put an ovenproof plate inside to warm up. Fill a wide-based saucepan one-third full of water from the kettle and bring to the boil. Add the broccoli and cook for 2 mins. Add the tomatoes, return to the boil and cook for 30 secs. Lift out with tongs or a slotted spoon and place on the warm plate in the oven while you poach the eggs.
Return the water to a gentle simmer. Break the eggs into the pan, one at a time, and cook for 2 1/2 – 3 mins or until the whites are set and the yolks are runny.
Divide the flatbreads between the two plates and top with the broccoli and tomatoes. Use a slotted spoon to drain the eggs, then place on top. Sprinkle with the seeds and drizzle with the oil. Season with a little black pepper and the chilli flakes, and serve immediately.
Pink barley porridge with vanilla yogurt
Power yourself through the day with a healthy breakfast porridge that gets its pink hue from plums. Pearl barley adds great texture as well as releasing energy slowly
PREP: 10 MINS COOK: 15 MINS plus overnight soaking
EASY LEVEL
SERVES 4
Ingredients
100g pearl barley
75g traditional oats
4 large or 8 small ripe red plums, stoned and chopped
½ tsp vanilla extract
4 x 150ml bio yogurt
2 tbsp sunflower seeds
Method
Tip the barley and oats into a bowl, pour over 1 liter boiling water and stir well. Cover and leave to soak overnight.
The next morning, tip the mixture into a pan and stir in the plums. Simmer for 15 mins, stirring frequently and adding a little water if necessary to get a consistency you like.
Stir the vanilla into the yogurt and serve on top of the porridge with the seeds sprinkled over.
Mushroom baked eggs with squished tomatoes
Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that’s two of your five-a-day – perfect for a weekend breakfast.
PREP: 5 MINS COOK: 30 MINS
EASY LEVEL
SERVES 2
Ingredients
2 large flat mushrooms (about 85g each), stalks removed and chopped
rapeseed oil, for brushing
½ garlic clove, grated (optional)
a few thyme leaves
2 tomatoes, halved
2 large eggs
2 handfuls rocket
Method
Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.
Post Your Comments